Aosa is also known as hitoegusa or sea lettuce in English. Aosa comes from the same genus as Aonori, but tends to have a milder flavor. Its soft texture and aroma make it so versatile that you can enjoy it with any type of dish. In Japan, it is commonly consumed with miso soup and tempura.
Aosa goes particularly well with shellfish-based soups and other dishes, such as miso soup with clams, shellfish pastas like Mussel Linguine or Linguine alle Vongole. It's also known as a fantastic companions for mushrooms, and is often added to mushroom soups.
Before consumption, make sure to rehydrate the aosa seaweed.
Aosa is very delicate: it is vulnerable to heat, humidity, and light, so be sure to store it in the refrigerator during summer.
You can create delicious tsukudani (simmered food seasoned with sweetened soy sauce) by using this aosa.
- Net contents: 50g
- Ingredients: Dried aosa seaweed
- Nutrition facts (per 50g): Energy 104kcal, protein 13.3g, fat 0.8g, carbohydrate 37g, sodium 9.1g
- Potential allergens: None
- Made in Japan
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